It is no secret that it is important to eat fruits and vegetables every day to be healthy and fresh fruits and vegetables are rich in nutrients and vitamins that are important to our bodies.
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However, researchers have found that at the supermarket, the frozen fruits and vegetables that you buy may actually be more nutritious than the fresh ones.
Why is this so?
This is because what we understand as fresh at the supermarket is actually not quite as fresh as we believe them to be. Often, fresh produce are picked before they are ripe to accommodate the time it takes to transfer them from the farm to the wholesalers and then to the retailers. Picking the produce before they are ripe means they have less than their optimal amount of nutrients. Additionally, some of the fresh fruit and vegetables may have been kept in storage for days in warehouses.
Frozen fruits and vegetables on the other hand are picked at the peak of their ripeness. While they may lose water-soluble vitamins such as B and C during the processing, most other nutrients are preserved.
Of course, if you have the chance to eat freshly picked ripe fruits and vegetable, choose them over the frozen ones. But if you are in the supermarket, sometimes the frozen option is just as good, if not better.
Layton, J. (n.d.). 10 quirky facts about mass-produced food. Retrieved 24 January 2013 from http://dsc.discovery.com/tv-shows/curiosity/topics/10-quirky-facts-about-mass-produced-food.htm
Poulter, S. (2009, Sept 11). Frozen vegetables ‘more nutritious than fresh produce’ . Retrieved 24 January 2013 from http://www.dailymail.co.uk/news/article-1212570/Frozen-vegetables-nutritious-fresh-produce.html
Fitday. (n.d.). Myth or fact: Fresh produce is more nutritious than frozen produce. Retrieved 21 January 2013 from http://www.fitday.com/fitness-articles/nutrition/healthy-eating/myth-or-fact-fresh-produce-is-more-nutritious-than-frozen-produce.html
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By Marion Nestle.
New York: North Point Press/Farrar, Straus and Giroux, 2007 c2006.
Call number: English 613.2 NES -[HEA]
2) Real food fermentation: preserving whole fresh food with live cultures in your home kitchen
By Alex Lewin.
Beverly, Mass.: Quarry Books, 2012.
Call number: English 664.024 LEW
By Cooking Light Magazine.
New York, NY: Oxmoor House. c2011.
Call number: English 641.555 COO -[COO]
Post contributed by Felicia Chin, Librarian